| Ahriche | |
| Country: | Morocco |
| Region: | Zayanes and Khénifra |
| Creators: | --> |
| Main Ingredient: | Tripe |
| Minor Ingredient: | Ganglion, caul, lung or heart |
| Serving Size: | 100 g |
In Moroccan cuisine, Ahriche (ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.